El Paso Border Beans
3 cups cooked pinto beans
1 onion, minced
2 tablespoons lard or vegetable oil
5 slices bacon, minced
3/4 cup chorizo
1 pound tomatoes, peeled, seeded and chopped
6 serrano chiles, minced
1 teaspoon cumin
Sauté the beans and onion in lard or oil for about 5 minutes, stirring constantly.
In another skillet, sauté the bacon and chorizo. Drain.
Combine the beans and onion with the drained bacon and chorizo in a pot; add remaining ingredients and simmer for 30 minutes.